Texas Roadhouse Style Butter Chicken Skillet

There’s something magical about restaurant-style butter chicken – that rich, creamy sauce clinging to tender chicken pieces. I’ve spent years trying to recreate that Texas Roadhouse flavor at home, and let me tell you, this skillet version comes shockingly close! My family actually prefers it now (don’t tell the restaurant). The secret? A perfect blend of spices simmered just long enough to develop deep flavor, finished with just the right amount of creaminess. Best part? You can have this comforting dish on the table in about 30 minutes – no reservations required!

Why You’ll Love This Texas Roadhouse Butter Chicken Skillet

Oh my goodness, where do I even start? This butter chicken skillet is my go-to when I need something comforting but don’t want to spend hours in the kitchen. Here’s why it’ll become your new favorite too:

• Crazy quick: From fridge to table in about 30 minutes – faster than takeout!
• Creamy dreamy: That velvety sauce coats every bite of tender chicken perfectly
• Flavor bomb: The spice blend gives that signature Texas Roadhouse kick without being overwhelming
• One-pan wonder: Minimal cleanup means more time to enjoy your meal (and less time scrubbing pans)

Trust me, once you try this version, you might never order the restaurant one again!

Ingredients for Texas Roadhouse Butter Chicken Skillet

Now let’s talk ingredients – and I promise, nothing too fancy here! This is all about simple, flavorful components coming together beautifully. I’ve learned through lots of trial and error that quality matters, especially with these key players:

• 2 boneless, skinless chicken breasts – cut into 1-inch cubes (thighs work too if you prefer darker meat)
• 1 tbsp olive oil – for that perfect sear
• 1 tbsp butter – because butter chicken needs butter, right?
• 1 medium onion – diced (I like yellow for sweetness)
• 2 garlic cloves – minced (fresh is best, no jarred stuff!)
• 1 tbsp ginger paste – or freshly grated if you’re feeling fancy

And for that signature spice blend that makes this dish sing:

• 1 tsp ground cumin – toasty and warm
• 1 tsp ground coriander – citrusy brightness
• 1 tsp turmeric – for color and earthiness
• 1 tsp paprika – mild sweetness
• 1/2 tsp cayenne pepper – optional but gives that nice Texas Roadhouse kick

Finally, the saucy components that bring it all together:

• 1 cup tomato sauce – plain, no Italian seasonings
• 1/2 cup heavy cream – full-fat for maximum creaminess
• 1/4 cup plain yogurt – helps balance the richness
• Salt to taste – I start with 1/2 tsp and adjust
• Fresh cilantro – for that bright, fresh finish

Quick tip: Get everything measured and prepped before you start cooking – trust me, it makes the process so much smoother when you’re not scrambling to mince garlic while your onions are burning!

Equipment Needed

Listen, I’m all about minimal equipment – fewer dishes to wash means more time to enjoy this amazing butter chicken! Here’s all you’ll need to make magic happen:

• A good 10-12 inch skillet – Cast iron works great if you have it, but any heavy-bottomed pan will do
• Wooden spoon or spatula – For stirring without scratching your pan
• Measuring spoons – Accuracy matters with those spices!
• Chef’s knife & cutting board – For prepping onions, garlic and chicken

That’s seriously it! No fancy gadgets required – just solid basic tools that probably already live in your kitchen. See? I told you this was easy!

How to Make Texas Roadhouse Butter Chicken Skillet

Okay, let’s get cooking! I promise this is easier than it looks – just follow these simple steps and you’ll have restaurant-quality butter chicken in no time. The key is taking it slow and letting each layer of flavor develop properly. Don’t rush it – good things come to those who simmer!

Step 1: Sauté the Aromatics

First, heat your olive oil and butter in that trusty skillet over medium heat. You’ll know it’s ready when the butter melts and starts smelling slightly nutty. Now toss in those diced onions – hear that sizzle? That’s the sound of flavor building! Stir them around until they turn soft and translucent, about 3-4 minutes.

Next comes the magic trio – garlic, ginger, and patience! Add them to the skillet and stir constantly for just 1 minute. Seriously, set a timer – burnt garlic is the worst! You’ll know it’s perfect when the whole kitchen smells amazing and your stomach starts growling.

Step 2: Cook the Chicken

Time for the star of the show! Add those chicken cubes and spread them out in a single layer. Here’s my pro tip: don’t stir right away! Let them get a nice golden sear on one side first – about 2 minutes. Then flip and cook another 2-3 minutes until they’re no longer pink.

Watch closely here – overcooked chicken turns rubbery fast. The pieces should be lightly browned but still juicy inside since they’ll cook more in the sauce later. If they look done, they probably are!

Step 3: Simmer the Sauce

Now for the flavor explosion! Sprinkle all those beautiful spices right over the chicken – cumin, coriander, turmeric, paprika, and cayenne if you’re feeling spicy. Stir well to coat every piece with that vibrant spice mix. Your kitchen should smell like a Texas Roadhouse right about now!

Pour in the tomato sauce and bring it to a gentle bubble. This is where the magic happens – reduce the heat to low and let it simmer uncovered for 10 minutes. Set a timer and resist the urge to stir too much! This slow simmer helps the flavors marry and the chicken soak up all that goodness.

Step 4: Finish with Cream

Final step – the creamy transformation! Take the skillet off the heat for a minute (this prevents curdling). Then stir in the heavy cream and yogurt until you get that signature velvety orange sauce. Return to low heat and warm through for just 2-3 minutes – no boiling!

Taste and adjust salt if needed, then shower with fresh cilantro. Your Texas Roadhouse butter chicken masterpiece is ready to devour! See? I told you it was simple – now go impress someone with your culinary skills!

Tips for Perfect Texas Roadhouse Butter Chicken Skillet

After making this dish more times than I can count (my family won’t let me stop!), I’ve picked up some foolproof tricks to guarantee amazing results every single time. These little touches make all the difference between good butter chicken and “oh-my-goodness” butter chicken!

Heat level just right

That cayenne pepper can be sneaky! I always start with just 1/4 teaspoon, then taste the sauce before adding more. Remember – you can always add heat but you can’t take it away. For kids or sensitive palates, skip it entirely and let everyone add chili flakes at the table.

Dairy matters

Don’t even think about low-fat yogurt or cream here – full-fat is non-negotiable for that luscious texture. The yogurt should be room temperature when you add it to prevent curdling. If your sauce looks too thick, splash in a tablespoon of water or milk while stirring.

Patience pays off

Here’s my secret weapon: let the finished dish sit covered for 5 minutes off heat before serving. This resting time allows the flavors to deepen and the sauce to thicken slightly. I know it’s hard to wait when it smells so good, but trust me – it’s worth it!

Chicken prep tricks

Cutting uniform cubes ensures even cooking. I aim for 1-inch pieces – too small and they’ll dry out, too big and they won’t soak up enough sauce. Patting the chicken dry with paper towels before cooking gives you better browning too.

Spice storage smarts

Those ground spices lose their punch over time. I replace mine every 6 months for maximum flavor. Give them a quick toast in a dry pan before using if they’ve been sitting awhile – just until fragrant (about 30 seconds).

Follow these tips and you’ll have butter chicken so good, your family might start requesting it weekly like mine does! The leftovers (if you have any) taste even better the next day too.

Serving Suggestions

Now for the best part – loading up your plate with this glorious butter chicken! After years of testing, I’ve found these perfect pairings that make the meal complete. You honestly can’t go wrong with any of these options:

• Steamed basmati rice – The classic choice! The fluffy grains soak up every drop of that creamy sauce. I like to sprinkle mine with chopped cilantro for freshness.
• Warm naan bread – Perfect for scooping up every last bit from your plate. Pro tip: brush with garlic butter and warm in the oven for 2 minutes.
• Roasted veggies – My go-to when I want something lighter. Cauliflower, carrots, and bell peppers roast beautifully alongside this dish.
• Cucumber salad – The cool crunch balances the rich sauce. Just toss sliced cukes with yogurt, lemon juice, and a pinch of salt.

For a real Texas Roadhouse experience, serve with their famous rolls (I won’t judge if you buy them frozen!). Leftovers? They’re amazing stuffed in pita pockets for lunch tomorrow. Just don’t forget extra napkins – this is gloriously messy eating at its best!

Storage & Reheating

Oh, leftovers? With this butter chicken, that’s a rare problem to have in my house! But on the off chance you don’t polish off the whole skillet (no judgment if you do!), here’s how to keep it tasting just as amazing tomorrow:

Storing it right: Let the chicken cool just slightly (not completely – food safety first!), then transfer to an airtight container. Glass works best because it won’t absorb those delicious flavors. Pop it in the fridge within 2 hours of cooking, and it’ll stay fresh for about 3 days. Pro tip: Store the rice separately if you can – it keeps the chicken’s texture perfect.

Reheating magic: The microwave is tempting, but for that just-cooked texture, slowly reheat on the stovetop. Add a splash of water or milk to loosen the sauce as it warms through – stir gently over low heat until it’s steaming hot all the way through. Should take about 5-7 minutes. If it looks a little separated, a quick whisk brings it right back together!

Freezer-friendly? You bet! Skip the yogurt and cream if freezing – add them fresh when reheating. Portion it out, leave some headspace in the container, and it’ll keep for 2-3 months. Thaw overnight in the fridge before warming up. The spices actually deepen during freezing – bonus flavor!

One warning: The smell of reheating butter chicken has been known to make unexpected guests appear in kitchens. Consider yourself warned – you might need to make extra next time!

Texas Roadhouse Butter Chicken Skillet Variations

One of the best things about this recipe is how forgiving it is – I love playing around with different versions depending on what’s in my fridge or who’s coming to dinner. After dozens of experiments (some more successful than others!), here are my favorite twists that still keep that classic Texas Roadhouse flavor:

Creamy swaps for dairy-free folks

Coconut milk is my go-to when I’m cooking for friends who avoid dairy. Use full-fat canned coconut milk (shake it well first!) in place of the heavy cream. It adds the most incredible velvety texture and a subtle tropical note that actually works beautifully with the spices. Bonus? It makes the dish naturally vegan if you use plant-based butter too!

Protein possibilities

While chicken breasts are classic, don’t be afraid to mix it up! Chicken thighs stay extra juicy if you prefer dark meat (just add 2-3 extra minutes cooking time). For a fun twist, I sometimes use chunks of turkey or even firm tofu pressed well and cubed small. My husband’s favorite? Adding crispy beef bacon bits at the end – that smoky crunch takes it to a whole new level!

Veggie boost

On nights when I want to sneak in extra veggies, I stir in a handful of spinach right at the end – it wilts perfectly in the hot sauce. Mushrooms sautéed with the onions add amazing umami depth too. For color and crunch, try diced bell peppers or zucchini added with the chicken.

Spice adventures

The spice blend is where you can really get creative! Sometimes I’ll add a pinch of garam masala for extra warmth, or smoked paprika instead of regular for a subtle barbecue vibe. For a northern Indian twist, finish with a sprinkle of dried fenugreek leaves (kasoori methi) – just crush them between your fingers first to release their incredible aroma.

Remember, cooking is all about making recipes work for YOU. Don’t stress about having every exact ingredient – my first version of this used Greek yogurt instead of plain, and guess what? Still delicious! The important thing is keeping that balance of creamy, spicy, and comforting that makes Texas Roadhouse butter chicken so special.

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates based on my exact ingredients. Your mileage may vary depending on brands, exact measurements, and whether you sneak extra cream like I sometimes do (no judgment!). Here’s the breakdown per serving when you divide this skillet into 4 generous portions:

• Calories: About 320 – not bad for something this indulgent tasting!
• Protein: 25g – thanks to all that juicy chicken
• Carbs: 12g (with 2g fiber) – mostly from the tomato sauce and onions
• Fat: 18g (8g saturated) – that’s where all the creamy goodness comes from
• Sugar: 5g – natural sugars from the tomatoes and onions
• Sodium: 450mg – adjust the salt to your taste

A quick disclaimer from my kitchen to yours: These numbers can change based on your specific ingredients. Using coconut milk instead of cream? Different brands of tomato sauce? Extra chicken? It all affects the final count. I always say – enjoy the food first, then worry about numbers if you must!

Pro tip: If you’re watching certain macros, serve it over cauliflower rice instead of regular rice – cuts the carbs nearly in half while still letting you enjoy that amazing sauce. Or go half-and-half with your rice for the best of both worlds!

Frequently Asked Questions

I’ve gotten so many great questions about this butter chicken skillet over the years – here are the ones that pop up most often with my tried-and-true answers!

Can I use chicken thighs instead of breasts?
Absolutely! Thighs actually stay juicier since they have more fat. Just increase cooking time by 2-3 minutes when browning them, and make sure to cut them into even pieces so everything cooks uniformly. The dark meat pairs beautifully with those warm spices too!

Is this dish freezer-friendly?
Yes, with one little tweak – leave out the cream and yogurt if freezing. The dairy can separate when thawed. Freeze just the spiced tomato-chicken base, then add fresh cream when reheating. It’ll keep beautifully for 2-3 months in airtight containers – perfect for meal prep!

Help! My sauce looks too thin/too thick!
Don’t panic! If it’s thin, let it simmer uncovered for a few extra minutes – the sauce will reduce naturally. Too thick? Stir in a tablespoon of water or milk at a time until it reaches your perfect consistency. Remember, it thickens slightly as it cools too!

Can I make this in advance for a party?
You bet! This actually tastes better after the flavors meld. Cook everything except the cream/yogurt up to a day ahead. Refrigerate, then gently reheat and stir in the dairy right before serving. The aroma alone will have your guests flocking to the kitchen!

What’s the best substitute for heavy cream?
In a pinch, half-and-half works (though the sauce won’t be quite as rich). For dairy-free, coconut milk is my top choice – just make sure it’s full-fat canned variety. Evaporated milk works surprisingly well too, adding creaminess without being too heavy.

Rate This Recipe

Alright, I’ve shared all my secrets – now it’s your turn! Did this Texas Roadhouse Butter Chicken Skillet hit the spot? Was it everything you dreamed of? I’m dying to hear how it turned out in your kitchen! Drop me a quick note in the comments below – tell me what you loved, what you changed, or even what didn’t work (no hard feelings, promise!). Your feedback helps me create even better recipes for everyone.

And hey, if you snapped a pic of your beautiful creation, I’d absolutely love to see it! There’s nothing more rewarding than seeing you all enjoy these recipes as much as my family does. Cooking is all about sharing the love, and your reviews help spread that joy to more home cooks looking for their next delicious meal. Can’t wait to hear your thoughts!

Print